Creamy Cannellini Bean Soup with Jalapeño Gremolata

White bean soups are most thought of as winter staples, but a bouquet of fresh garden jalapeños and lemon zest burst out of this cannellini bean soup like a blast of summer sunshine. Quick, simple, and delicious at any time of year.

Creamy Cannellini Bean Soup with Jalapeño Gremolata

Recipe by Lisa Turner Published on September 12, 2008 Light and warming herbed cannellini bean soup served with a fresh and zesty jalapeño gremolata Print this recipe Soup: 2/3 cup dried cannellini (white kidney) beans (2 cups cooked) 2 tablespoons olive oil 1 medium onion, chopped 4 dried whole red chilies 2 scant tablespoons vegetable bouillon powder 1 scant teaspoon dried thyme 1 scant teaspoon dried marjoram juice from 1 lemon sea salt and fresh ground black pepper to taste Gremolata: 2 large jalapeño peppers, stems removed zest from 1 lemon Instructions: Rinse the beans under cold running water and soak for 8 hours or overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer the beans to a medium saucepan. Add 2 1/2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft and buttery. Remove from heat and set the beans as well as the cooking liquid aside. Heat the olive oil over medium heat in a large saucepan. When hot, toss in the onion, dried red chilies, and vegetable bouillon powder. Cook for 3 to 4 minutes, stirring constantly to prevent the powder from sticking, until the onions have softened. Add 2 1/2 cups of water, as well as the beans and reserved cooking liquid, thyme and marjoram. Bring to a boil, then reduce the heat to low and simmer gently for 10 to 15 minutes to let the flavors mingle. Remove from heat and purée with a hand blender or in a countertop blender. Stir in the lemon juice and add salt and fresh ground black pepper to taste (be careful with the salt — many bouillon powders are already very salty, and you may not want any additional salt). To make the gremolata, put the jalapeños into a food processor and process until well chopped. Transfer to a bowl and stir in the lemon zest. Serve the soup in bowls with a generous spoonful of gremolata scattered on top. Makes 4 to 6 servings